Experimental Analysis of Surface Roughness by Optimizing Machining Parameters in Turning of Aluminium Alloy 075-T651 With Avocado Oil-Based Cutting Fluid Using Taguchi Based Grey Relational Analysis
This study utilizes Taguchi-based Grey Relational Analysis to determine that turning Aluminium Alloy 075-T651 with a tungsten carbide insert at 820 rpm, 132 mm/min feed rate, 1.5 mm depth of cut, and 9% avocado oil-based cutting fluid yields an optimal surface roughness of 0.12 μm.